Salsa Verde - Annabel Langbein

Ingredients

• 1 1/2 cups parsley leaves de-stemmed (2 handfuls)
• a handful of chives chopped (about 40)
• 1 cup extra-virgin olive oil
• 1/4 cup capers
• 3 cloves garlic
• 4 tbsp lemon juice
• 2 tsp Dijon mustard
• freshly ground black pepper
• 1/4 small red onion chopped
• 8-10 anchovies chopped
• yolk of one hard boiled egg